Description

This Choco Swiss Roll Delight is a chocolate lover’s dream! A soft, airy chocolate sponge cake rolled with a creamy cocoa filling and finished with a rich, glossy ganache. It’s light, decadent, and perfect for any occasion. Follow this step-by-step recipe to create a stunning homemade Swiss roll that tastes just as good as it looks!

Ingredients

Scale

For the Chocolate Sponge Cake:

4 large eggs (room temperature)
¾ cup granulated sugar
1 tsp vanilla extract
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt

For the Chocolate Filling:

1 cup heavy whipping cream (chilled)
¼ cup powdered sugar
2 tbsp cocoa powder
1 tsp vanilla extract

For the Chocolate Ganache Topping:

½ cup heavy cream
1 cup semi-sweet chocolate chips
1 tbsp unsalted butter (optional, for shine)

Optional Decorations:

Chocolate shavings
Fresh berries
Edible gold leaf

Instructions

Preheat & Prepare: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang for easy removal.
Make the Sponge Cake: In a large bowl, beat eggs and granulated sugar on high speed for 5–7 minutes until pale, thick, and tripled in volume. Mix in vanilla extract.
Combine Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture, ensuring not to deflate the batter.
Bake: Pour the batter into the prepared pan, spread evenly, and tap to remove air bubbles. Bake for 10–12 minutes, until the top springs back when lightly touched.
Roll While Warm: Immediately invert the cake onto a powdered sugar-dusted kitchen towel and peel off the parchment paper. Roll the cake (with the towel) from the short end. Let it cool completely.
Make the Filling: Beat heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
Fill & Roll: Carefully unroll the cooled cake and spread the filling evenly, leaving a ½-inch border. Re-roll the cake (without the towel), wrap in plastic wrap, and refrigerate for at least 2 hours.
Make Ganache: Heat heavy cream until simmering, then pour over chocolate chips. Let sit for 2–3 minutes, then stir until smooth. Add butter for extra shine.
Assemble & Decorate: Place the chilled Swiss roll on a platter. Pour ganache over the roll, letting it drip down the sides. Decorate with chocolate shavings, berries, or edible gold leaf.
Slice & Serve: Let the ganache set for 30 minutes, then slice and enjoy!

Notes

Roll the cake while warm to prevent cracks.
Chill the Swiss roll before adding ganache to help it hold its shape.
Experiment with fillings like Nutella, whipped cream, or fruit preserves.
For clean slices, wipe your knife with a warm cloth between cuts.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: ~280 kcal
Sugar: 18g
Sodium: 80mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg

Keywords: chocolate Swiss roll, chocolate sponge cake, Swiss roll recipe, chocolate dessert, easy Swiss roll